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Emilio's Finest

Phone: +61 408 386 751

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16.01.2022 Spotlight on - Fennel Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavoured leaves and fruits. Its aniseed flavour comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong. The Florence fennel has a mild anise-like flavour and are smaller than the wild type. Their inflated leaf bases are eaten as a vegetable, both raw and cooked. T...here are several cultivars of Florence fennel, which is also known by several other names, notably the Italian name finocchio. Florence fennel is one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 19th century, a popular alcoholic drink in France and other countries. The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. The small flowers of wild fennel are the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavoured and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. They are used for garnishes and to add flavor to salads. They are also added to sauces and served with pudding. The leaves used in soups and fish sauce and sometimes eaten raw as salad. Try this recipe next time you are considering cooking fennel: Fennel crisps Canola oil, for deep frying 1 egg, lightly beaten 150mlmilk 1 cup plain flour 2 cups fresh breadcrumbs 1 large or 2 baby fennel bulbs, cut into 5mm-thick slices Sea salt, to taste 1. Half fill a large saucepan or deep fryer with oil to 170C. 2. Combine egg and milk in a bowl, and flour and breadcrumbs in two separate bowls. Dust fennel slices in flour, shaking off any excess, the coat in egg mixture, followed by breadcrumbs. 3. In batches, carefully lower fennel into oil, and cook for about 5 minutes or until golden. 4. Remove with a slotted spoon, and drain well on paper towel. Season with sea salt, and keep warm. Recipe courtesy of Russell Blaikie via the Masterchef website

05.01.2022 Emilio's Feast - What's for dinner? When thinking about a meal for dinner, the meat/fish portion is easy! It's the vegetables that are wrestled over because the...re is so much variety to choose from! Last night we chose hassleback potatoes, green beans with lemon & garlic and steamed zucchini to compliment our pork loin steaks. Tell us any of your favourtie side dishes made with vegetables and feel free to post the recipes so we can try them!

01.01.2022 Welcome to the official Emilio's Finest Facebook page. Introducing the next chapter in our family story, Emilio's Finest. Dedicated to bringing you only the finest fruit and vegetables from the farm to the plate.